Pancakes for four people usually means standing at the stove for twenty minutes, flipping one at a time while everyone else eats. This version skips all that. You make one batter, spread it on a sheet pan, scatter berries over the top and bake the whole thing at 425°F for 15 minutes.
The batter is just pancake mix, eggs and milk. No whisking egg whites, no resting, no griddle. The berries go on top of the batter rather than into it, so they stay in place when you cut the pan into squares and each piece gets a good share of fruit.
One thing to know before you start: the pan size matters. Use a standard half sheet pan, about 18 by 13 inches. A smaller pan means thicker batter that needs longer in the oven, and the edges will dry out before the middle sets.
Step-by-Step Instructions
1. Preheat oven to 425ËšF (220ËšC).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month.
7. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
8. Enjoy!
Pro Tips
How to Store Mixed Berry Sheet Pan Pancakes
Refrigerator
Keep cut squares in a sealed container in the fridge for up to 3 days.
Freezer
Freeze cooled squares in a single layer on a tray, then move them to a freezer bag. They keep for up to 1 month.
Reheating
Microwave a square on a microwave-safe plate for 20 seconds. Add 5 seconds at a time if it's still cold in the middle. From frozen, add about 20 seconds more.
Variations
- Swap the berries for 2 1/2 cups of any combination you like, such as chopped banana and chocolate chips or diced apple with cinnamon.
- Add a teaspoon of vanilla extract or a pinch of salt to the batter if your pancake mix is on the sweet side.
- Sprinkle a little cinnamon sugar over the top before baking for a sweeter finish.
Frequently Asked Questions
Q: Can I use a different size pan?
You can, but the bake time changes. A 13 by 9 inch pan makes a much thicker pancake and needs closer to 25 minutes. A larger pan makes a thinner one that may be done in 12. Stick with 18 by 13 inches if you want the 15 minute timing to hold.
Q: Do I have to use pancake mix?
The recipe is built around mix, so the amounts of eggs and milk are set for it. If you use a complete mix that already contains milk and eggs, use only the water it calls for and skip the 2 cups of milk and 4 eggs here.
Q: How do I know it's fully baked?
Press the center with a fingertip. It should spring back and feel dry, not tacky. A toothpick inserted in the middle should come out without wet batter clinging to it.
Q: Can I put the berries in the batter instead?
You can, but they'll mostly sink to the bottom and the raspberries will streak the batter pink. Scattering them on top keeps the color clean and the fruit visible.
Q: Can I make this ahead?
Yes. Bake it the night before, cool it completely, and cut it into squares. Store them covered in the fridge and reheat as needed.
Mixed Berry Sheet Pan Pancakes – Oven-Baked for a Crowd
One pan, 15 minutes in the oven, and you get fluffy pancakes for four with strawberries, raspberries and blueberries baked right in.
Ingredients
Instructions
- 1Preheat oven to 425ËšF (220ËšC).
- 2Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- 3Pour batter onto a parchment-lined baking sheet and spread to the edges.
- 4Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
- 5Bake for 15 minutes, or until golden brown.
- 6Cut into squares and serve immediately, or freeze up to 1 month.
- 7To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- 8Enjoy!
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